Twice-baked cheese soufflés (Soufflés au Gruyère) from Manu's French Bistro by Manu Feildel

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Notes about this recipe

  • KarinaFrancis on June 18, 2017

    Omg this was so very good! Lots of steps but totally worth the effort and all of the hard work can be done ahead. I was a bit worried that they didn't puff very much on the first cook, but they swelled beautifully on the second cook. Note to self the quantity of onion isn't enough for the big processor, use the mini one next time. I will absolutely make them again when I want to impress

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